Volans Añejo Tequila
Introducing Volans Añejo Tequila, a unique and limited edition of just 2,700 bottles that captures our dedication to traditional tequila-making techniques, exceptional craftsmanship, and terroir. Aged for one year and twelve days in freshly dumped American, French, and German oak barrels, this tequila builds on our single-barrel reposado program, offering a rich, complex character balanced with natural agave sweetness. Crafted from mature Blue Weber Agaves grown in the highlands of Jalisco and produced at the renowned El Pandillo Distillery, Volans Añejo represents our dedication to quality, tradition, and sustainability, making it a prized addition for any tequila enthusiast.
Tasting Notes
On the nose: A pleasant blend of cooked agave, baking spices, mellow oakiness, vanilla, dried fruit, cinnamon, & butterscotch. On the palate: balanced and clean taste with notes of cooked agave, oak, fruity undertones, butterscotch, caramel, minerals, cinnamon, leather, and a hint of orange peel. Finish: A long finish with a thick mouth feel and lingering robust agave flavor.
Best enjoyed Neat
This Añejo tequila is best enjoyed neat at room temperature in a Glencairn, tulip glass, jarrito, or snifter, or if you prefer, with a large ice cube for a slow water dilution. There is no wrong way to enjoy Volans Tequila.
A Journey into the Art of Barrel Aging.
Volans Añejo was born from a deep dive into the art of barrel aging. Building on our successful single-barrel reposado program, we experimented with various barrels from world-class cooperages, bourbons, and wineries to create something extraordinary.
Nearly two years ago, we embarked on a quest to explore the impact of different barrels and the spirits they once held. This journey took nearly a year to find and select the perfect combination of barrels. The final blend of our new Volans Añejo consists of 70% American oak, 20% German oak, and 10% French oak barrels.
What makes these barrels exceptional is that they were all freshly dumped, or ‘wet,’ barrels when delivered to El Pandillo in late April 2023. They were first filled with Volans Blanco tequila, with an ABV of 45%, on May 3rd, 2023, and emptied on May 15th, 2024.
During the year, we tasted our barrels periodically to observe and document the changes during the aging process. Of the 20 barrels, 10 were designated for our single-barrel reposado, while the other 10 were reserved for Volans Añejo tequila. We invited some of our incredible ‘tequila friends’ to join us in these tastings. Everyone took notes and rated their favorites. It was a tough job, but someone had to do it!
These tastings, combined with the feedback from each single-barrel selection, helped us develop the final profile for our añejo.
OUR PROCESS
All our agaves are grown in the rich, fertile red clay soil of Los Altos de Jalisco, Mexico. The soil is rich in iron and minerals. The agaves are selected by age and maturity level but mainly by their sugar content. The more mature an agave is, the more sugars it contains. The Jimadores are experts in cutting the pencas (or leaves) of Mature Blue Weber Agaves to the exact specifications of our Master Distiller, Felipe Camarena.
Once the mature and sweet Blue Weber Agaves reach El Pandillo—NOM 1579, they need to be cut in half or quartered. Then, the cogollo (shoot) is cut out. The cogollo is very fibrous, contains minimal sugars, and will make the agave most bitter.
The agaves are then stacked by hand into a stone and brick steam-powered oven. The ovens are unique because they have steam jets at the bottom and upper sections. Steaming the agaves from both the bottom and the top of the ovens cooks them more evenly. (Under or over-cooking agaves can create off-flavors, among other problems.)
After loading the agaves, the ovens are turned on for several hours, and the excess water is drained. This step effectively steam cleans the agaves and washes the contaminants off them. We cook the agaves slow and low for 22 hours, then the doors are opened, and the oven is cooled for several hours.
The most innovative processes at El Pandillo are shredding the cooked agave and extracting the sweet agave juice from the agave fibers. “Frankenstein” is the nickname for the one-of-a-kind 20,000-pound mechanical tahona Felipe Camarena invented. It is upcycled from a train axle and a steam roller. It is run by a 2hp electric motor powered by solar panels and is 97% efficient at extracting the agave juices from the fibers. This mechanical tahona is gentle on the agave fibers. Damaging the agave fibers breaks down and disrupts the structure of the cell walls of the plants. Breaking down these structures that contain cellulose, pectins, and other components can lead to higher levels of methanol when distilled.
Fermentation is the step when you introduce yeast to the sugary Agave mosto. We only use natural yeast from a proprietary strain of yeast that has been used in Felipe Camarena’s family for generations. The wild yeast from the environment around the distillery also influences the final flavors. The estate surrounding El Pandillo Distillery – NOM 1579 has a variety of flowers, grasses, and fruit trees like lime, pomegranate, lemon, apple, and others. The plants we have around, like flowers, grasses, and fruit trees, play a significant role in shaping the yeast community. This has a ripple effect, touching on everything from the diversity of life in the area to how we ferment mosto for tequila and even influencing the unique flavors of our tequila.
This añejo tequila was fermented in Stainless Steel tanks without the agave fibers.
We distill the fermented “mosto muerto” two times in traditional artisanal alembic copper pot stills.
Copper’s natural properties are essential for eliminating sulfur compounds and other impurities. The heat distribution of copper guarantees precise control throughout the distillation process, preserving the delicate flavors of our agave. It is also crucial in how the interaction between the copper and the alcohol vapors enriches the tequila with a complex and refined taste profile. Using copper pot stills reflects the dedication to tradition and craftsmanship at El Pandillo Distillery, elements we believe are fundamental to producing tequila of the highest quality. This choice speaks to our respect for the time-honored methods that define the art of tequila making.
Volans Tequila is made up of three different sources of water. The final blend is made and then is off to aging.
Once the tequila is blended, it rested in a blend of 70% American, 10% French, & 20% German Oak Barrels. Each barrel produces a unique flavor and aroma profile. This careful use of selected barrels and the location where they are stored gives Volans Añejo its complex and subtle barrel aromas and flavors.
The aging process is grounded in science fundamentals, but finding the perfect balance of aromas and flavors is a form of art that is cultivated through years of experimentation and experience.
Filling & bottling are performed by a state-of-the-art automated machine line. This ensures precise volume control. Labeling is done by hand.PRODUCTION DETAILS
- NOM: 1579 – El Pandillo
- REGION: Jalisco, Los Altos (Highlands), Southern
- ELEVATION: 2097 meters / 6,880 feet above sea level
- CLIMATE: Cool and dry microclimate with a diurnal temperature range average of 30 degrees F (cool nights, warm days).
- MASTER DISTILLER: Felipe J. Camarena
- AGAVE: 100% Agave Tequila Weber variedad Azul (Agave Tequilana Weber Blue variety)
- INGREDIENTS: Only three ingredients are used to craft Volans Tequila: 100% Blue Weber Agave, water, and natural yeast.
- ZERO ADDITIVES: Volans is master crafted in time honored traditions without the use of additives, so when you enjoy the aroma, taste, and color of Volans Tequila, you’re enjoying nothing but the pure, true flavors of Tequila.
- CULTIVATION: Exclusively estate agave grown in the mineral-rich red soils of Los Altos de Jalisco.
- HARVESTING: Estate Blue Weber Agaves are hand-selected and tested for maturity and high sugar content, approximately age 5-8 years.
- COOKING: 22 hours in a steam-powered stone and brick-lined hornos (ovens) and 24 hours to cool down.
- EXTRACTING: 20,000-pound mechanical linear tahona extraction.
- WATER SOURCE: Spring water rich in minerals. Deep Well water from +450 ft deep aquifer – highly mineralized. Rain water collected at the distillery.
- FERMENTATION: 6 days on average of open-air fermentation in stainless steel tanks without fibers.
- YEAST: Proprietary formulation of the Camarena family plus ambient yeast.
- FIRST DISTILLATION: Copper pot stills, heads retained, tails removed.
- SECOND DISTILLATION: Copper pot stills, heads retained, tails removed.
- AGING: 1 year, 12 days: Previously used American White Oak 70%, French Oak 10%, German Oak Barrels 20%.
- Barrel Type: 70% Bourbon and 30% Wine (from Sonoma County, Bordeaux, and the Russian River Valley).
- BOTTLING: Bottled at 42% ABV (84 Proof) 750ml
